This Blueberry Cream Pie will quickly become a favorite in your arsenal of summer dessert recipes. Graham cracker crust, creamy custard, and sweet blueberries make a winning combination!
Today on Inspired by Charm, we’re talking about pie! This delicious Blueberry Cream Pie!
Delicious, fruity-meets-creamy pie with a surprise in the crust. And that my friends is, without question, good.
As you may know, this year I’m making as many pies as I possibly can in order to perfect my pie making skills. With blissfully warm temperatures this week, I decided to try a cool cream pie loaded with fresh berries.
I also wanted to whip up my own graham cracker crust.
As tempted as I was to buy a pre-made crust, there is something about serving up a special homemade pie in a tinfoil pan that didn’t seem right. Plus, if I can tackle a traditional pie crust, this shouldn’t be that much harder.
Since I seem to have issues with making an extremely traditional pie, I decided to mix things up a bit and add some coconut to my graham cracker crust.
Why not, right? The more flavors we can bring to this pie party, the better.
Adapted from Country Living
Coconut Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/2 cup shredded sweetened coconut
1/3 cup white sugar
6 tablespoons butter, melted
1 1/4 cups whole milk
2 large egg yolks, beaten
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter
4 cups fresh blueberries (You can use frozen. Just thaw and drain off any juice.)
1 cup water
2/3 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon unsalted butter
Begin by making the custard as it will require some time to cool. In a small saucepan, cook milk, egg yolks, sugar, and cornstarch over medium heat, whisking constantly until mixture thickens and boils. Stir in vanilla and butter. Transfer custard to a bowl, press plastic wrap onto the surface (to prevent a skin from forming on the custard) and refrigerate for about two hours.
For the crust, begin by preheating your oven to 375 degrees F. Then, mix together the graham cracker crumbs, coconut, sugar, and melted butter until combined. Press mixture evenly into an 8 or 9 inch pie plate. Bake for seven minutes. Allow the crust to cool.
In a medium saucepan, mix one cup of blueberries with sugar, cornstarch, and water. Bring to a boil over high heat. Cook two minutes to thicken while stirring. Stir in lemon juice and butter. Remove from heat and let cool. Gently stir in remaining three cups of blueberries.
Finally, spread the chilled custard into the bottom of the chilled coconut graham cracker crust. Top with the berry mixture and refrigerate until set. About three hours.
Slice, serve, and savor!
Want more pie recipes? These are some of my favorites:
- Strawberry Rhubarb Crumble Pie
- Apple-Cranberry Slab Pie
- Mini Skillet Blueberry Pies
- Cinnamon Roll Apple Pie
- Mixed Berry Pot Pies
Talk about magic. This is the type of dessert that summers are made for! Creamy custard, tart berries, and a little crunch in the crust. It’s heaven in a pie pan.
It’s also a perfect recipe for helping to settle the unsettledness. At least for today.